Nanaimo is a little town on Victoria Island in British Columbia, Canada. It is where my dear husband spent the first half of his childhood. These bars have a controversial history all their own, but Canadians are ever true to these bars originating in their little seaside town. More info and the recipe officially adopted by Nanaimo can be found on the Nanaimo city website.
These bars are definitely more like a candy than cookie. If you remember that before you take a great big bite, they will not seem so outrageously sweet. Think “double frosted fudge” not “brownie” and you will take appropriate nibbles that will keep your blood sugar in check.
½ cup butter (European style cultured)
¼ cup sugar
5 Tbs cocoa
1 egg beaten
1 tsp vanilla
1 ¼ cups graham cracker crumbs
½ cup finely chopped almonds
1 cup shredded coconut
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in graham cracker crumbs, almonds and coconut. Press firmly into a buttered 8″ x 8″ pan.
½ cup unsalted butter
2 Tbs plus 2 tsp cream
2 Tbs vanilla custard powder (Birds’ Custard Powder)
½ tsp vanilla
2 cups icing sugar
Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.
4 squares semi-sweet chocolate (1 oz. each)
2 Tbs unsalted butter
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over middle layer and chill in refrigerator until firm. Cut into small squares.